Boneless Beef Short Ribs Smoked On The Weber Kettle
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- Опубликовано: 14 авг 2018
- After a trip to the butcher I came home with three pounds of boneless beef short ribs, which were perfect for a smoking session on the Weber Kettle using chunks of post oak. A modified 3-2-1 method resulted in juicy, tender ribs that were almost like mini hunks of brisket.
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#grilling #cooking #ribs #bbq #barbecue 
Хобби
"I'll put sauce on anything I want if I like sauce" 😂 100% agree. Great video.
" a good delivery system for sauce" 🤣🤣 that's got to he the the most nerd phrase I've heard on a bbq channel. I like the stuff this guy does, but wow.
#nerdapproved :)
I purchased some boneless beef short ribs from Costco and smoked em on my weber bullet. Fantastic, some brioche buns w coleslaw and some bbq sauce these sandwiches were to die for.
Wow, that was some insane marbling on those ribs and I'm with you about saucing! If I want sauce on my meat, it's my preference. It's no surprise that the short ribs resemble brisket in looks and texture, because the short ribs come from right behind the brisket area. I heard you say something about these are sometimes called chuck ribs? So I'm not certain where this boneless version comes from, but they look outstanding!
Thanks, Rus. Yeah the marbling was wonderful. The 'chuck' labeling is something I see on packaging in stores sometimes as 'boneless chuck short ribs' or 'boneless plate short ribs' so it's a bit odd, but these turned out really great :)
HAPPY HAPPY BIRTHDAY RY!!🎂🍧🍨🎊🎉🎂 Those short ribs turned out great and looked delish!! I smoked some beef back ribs last week and they were totally awesome!! Love your videos....keep them coming!!
Thanks so much!
I am in the process of making these, but mine are bone in short ribs. I used the exact method. I just moved them from the pan and now there back on indirect heat. Wow they smell amazing, thanks for the inspiration!
Love the bone in short ribs. I did a video not too long ago smoking some with olive wood. Soooooooo good :)
Butchers checking in ✌
In summary, 3 hours around 225 (spritz every hour with apple cider/apple cider vinegar), 1.5 hours wrap and put in pan, douse with Worcester and 1/2 C water and spray and cover with foil, and .5 hour back on grill. Add sauce if desired!
I got some bone in short ribs, and as always you had a video for me!! Thanks as always!
WOOHOO!! it looked like a mini brisket!! This was awesome cook!! if i see these definitely will buy if i see!!
It does almost have that brisket feel when giving it that squeeze :)
I know what I'm picking up next time I head to Costco! Thanks for all your hard work and advice.
Thank you!
Beef Short ribs are one of my Favorites! They work really well using Sous Vide and the Grill also! Another great cook Ry! Guys like you inspired me to start my own channel mixing sous vide and bbq!
!
One of these days I'm going to have try sous vide. I've had some great food prepared using that method :)
$8/lb? Holy crap. At my local Sam's Club they're $4.44/lb.
I made some philly cheesteaks with boneless short ribs. Dry aged for a few days first. They came out amazing.
I totally agree no binders just season meat an cook it
Very nice... That weber kettle really puts a nice smoke ring on the food👍👍
It really does :)
What a amazing cook great color I really That you was gonna use the tallow or beef both in your wrap go switch up. Just just a wonderful cook.
I'll be sure to try this one soon.
Right now I'm smoking sticky ribs after coming across your recipe for them.
Just wrapped them and into the first hour of the 3 2 1
Those sticky ribs were sooooooo good. I need to do those again :)
they look so good,thats something we have a hard time finding here where I live.
It's strange because I have a harder time finding good sized beef short ribs with the bone. I keep wondering they butcher different cows out here :)
Hey! actual boneless short ribs. You would be surprised at how many meat cutters will produce other cuts of meat and call them boneless short ribs. I've been calling out other youtubers on that very topic. Good job brotha.
Wow that looks delicious !!! I've got various smoker's and grills the Weber kettle being one of them I really don't use it much but ur really inspiring me to use it more. Love ur channel keep the delicious food coming.👍😋
Thank you! The kettle gives such great results it's hard to use anything else.. But I'm firing up the offset this Friday for some ribs :)
Excellent Ry, great looking meat. I now have my Chimney starter pack, Hickory wood and the weekend is here. And now I will need to teach myself patience 👌😎
Looks like they came out really nice.
You want sauce - you have sauce hehe. I like that mindset!
LOL. Thanks!
Awesome! I have a couple boneless beef short ribs in the fridge I've been wanting to do
Nice!
Amazing. They almost look like NY strip steaks before they are cooked. The smoke ring and bark was stunning. Great cook. Your butcher deserves an award for offering those. You've sent me into my lunch hour very hungry 👍
Thanks! I wish there were leftovers because I'm kinda hungry now, too :)
Thanks for the tip on asking where the ribs have been cut. I have only seen ones from the chuck which are delicious but I'll bet ribs from the plate would be even better.
After I was already home I looked at the ribs and thought: DOH! Next time I'll remember to ask, but I'm betting they were from the chuck.
I will try it thanks
I agree, if I like the sauce I use it. Dont care what others think. Keep up the good vids ry, thanks!!
Thank you! Sauce lovers unite :)
As always great cook video and great looking food
Thanks! It was mighty tasty and I think there may be one rib left if I hurry :)
Nice short ribs Ry! I think you're right about those being a mini brisket. Maybe these would be a good candidate for burnt ends? And, happy birthday!
Thank you! And my wife said the same thing about turning them into burnt ends. Really good idea ;)
Those look fantastic. If I catch them for a good deal, I’m going to pick some up
Totally worth it :)
Great video started following you few weeks now i'm very pleased keep up the good work from Trinidad and Tobago my daughter and I the profile
Thank you so much!
You are the smoking king!
Maybe a Duke. Not sure I'm ready to be king yet :)
That's some gorgeous marbling!!
Those look awesome bro. Great color and smoke ring. They look like Denver steaks. I did a video while back and they looked like these.
Yeah I really liked that post oak. I know it's fairly common but I've never given it a try before :)
You bought chuck short ribs, plate ribs aren't as meaty, you only get a few ribs from the chuck. They're the best !
Nice job on your cook !
I just cut chuck short ribs today in the shop , I cut them long ways and made them into chuck steaks, that's not the propper name but that's what was in our computer.
Great looking ribs! I'll have to be on the lookout for those. I'm just wondering if you get much smoke escaping from the rim of your lid, on the Weber Kettle?
Not much, but the kettle is such an efficient 'smoke holder' with that dome lid that I don't worry too much about it since if I've got so much smoke that it's slipping under the lid I'm probably smothering the fire :)
Enjoyed your video
Thank you!
Finally got the squirt bottle back... NICE!
I was getting fond of that other little squirter :)
Hi ry i just discovered your channel and i want to tell you to keep the good work your video are amazing and really helpfull we are new to smoking we made an homemade electric smoker using an old fridg and it working out pretty well but we have a lot too improve but thanks too you we will learn much faster :)
Oh and also do u have any video or plan to do video with fish ?
I did a salmon video a couple months back: ruclips.net/video/o2Znkqby_z0/видео.html :)
Dam Ry those boneless ribs looked amazing, bet they taste even better. Thinking about getting the Webber kettle since it's on special, seen a lot of videos doing a lot of things on that thing, I mean you can grill you can smoke you can sear and reverse sear, the possibilities are endless! Ok got a little bit excited there lol. Well good job Ry, loved the video and keep them coming brother.
Yeah, if I could only have one cooker, it would be the Weber Kettle :)
A great piece fo meat.
for those interested: short ribs come from three different areas- www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/beef-short-ribs/
Ribs looked dynamite. I like to try things with sauce as well, not like you have to swim in it lol. It's amazing how it can add much more flavor, not necessarily that it needs it. Great cook Rye!
Thank you! I'm not a sauce swimmer either :)
Damn ry cooter!!! Im gonna do me some on my next off day, ive never bbqed beef ribs. ...been wanting to!!! Im on a kamander so its a little different cooking technique, awesome video
Thanks! You shouldbe able to get great results on that kamander :)
Those are beautiful man. I'm used to the bones in that. Where do you find the post oak? I enjoy your great videos. Thanks, Lee
My local wood supplier carries a lot of varieties: thewoodshedoc.com/
Great video Ry!! Those short ribs are from the chuck. When you remove the chuck eye from the whole chuck( usually the first 4 to 6 inches) the portion that is removed from the top of the chuck eye is what the ribs are cut from, almost the same why you remove the tri tip from a top sirloin..p.s. Denver steaks are the same, just a thinner cut.
Good info. Never knew that about Denver steaks but someone else mentioned those in a comment, too :)
And dont grill them .... tough as nails!
If want sauce brother eat it. It depends on the day but I like sauce too. Great video
Thank you. Totally agree--some days are sauce days :)
Does the wood stay ignited through the whole smoking process? Or does it go out when you put lid on?
With the lid on it goes out and smolders, which is different than fully ignited wood that is the primary fuel source in an offset smoker.
Thank you very much. I use a gas grill to smoke and can’t stop chunks from being ignited. I use pellets instead now. But sometimes they ignite and the smoke is acrid. I can’t regulate air flow on my gas grill so that must be my problem.
I have often thought of doing these on the grill, and I believe I can pick some up this week for $4.99 a pound. Have to double check that, and if they are, I think I see another day of smoking on the ole Weber.
I'd say go for it you can get them for that price :)
Those looked great! Where did you find post oak out West? I thought it was a TX thing. I can't find it here in MN for sure.
I have a wood supplier that has a pretty good supply of most wood varieties. I'm pretty lucky in that regard :)
@@CookingWithRy who is your supplier?
Adam Morales I get my wood from thewoodshedoc.com/ :)
daaang great lookin ribs! Nice video Ry! #cheers
Thanks!
looking Super!! Yum!!
Thank you!
You are a bbq guru.
Someone said something similar and I said if that's true I need a cape and a better hat :)
To sauce, or, not to sause? That is the question. Weather it is nobler to eat beef with just salt and pepper. Or give in to one of all those deferent sauces that accent or enhance a flavor to a certain mode. I'm for what ever taste good in the moment, For me that looks good. I can think of at least 4 or 5 flavor profiles I would try on those. Great video.
Thanks! Yeah there's a lot to be done with these :)
I believe chuck and plate ribs are the same thing. When I order from my butcher, and ask for beef ribs he will ask if I want back ribs or beef plate ribs. These are the ribs in the bbq world known as dino or dinosaur ribs. If having a few people over I order the whole plate. Also known as chuck plate ribs. Now I have to go and wipe da drool off my chin. They looked so good ,thought I got a little whiff of them.
I was really pleased with them. I need to go see if any are left :)
Hey ry how would you cook these on the camp chef wood wind same?
Same process :)
I plan on it tomorrow I’m excited! I really like my wood wind wifi 24!
Great video. I got a off the wall ?. You are using Post oak for the smoke. So my ? Is can you use a old Post oak pallet or a red oak pallet. I no that some wood pallets are treated. So no go on them but most of them are not. Your thoughts on that. I'm all about free and re using old stuff .
I would never use a pallet for smoking for the simple reason that you not only don't know whether it's been treated, but you also don't know what's been loaded on it and potentially spilled. I like free and old, too, but that's too free for me :)
Lol, I like sauce too. Any thoughts on pros & cons of boneless, vs bone on?
I still prefer bone in for beef ribs, but they are hard to find in that size near me. Boneless seems to be no problem. Go figure :) I find that with the bone in you get a bit better rendering of the fat. I don't know if that's because that bone acts like a big heat sink and transfers that thermal energy to the meat/fat, but there seems to some difference from boneless.
How many briquettes did you start with?
I think it was 15 to 20 :)
happy early birthday,mine is today reached the 65 number.
I'm not far behind you :)
Any particular reason why you didn't use a drip pan ?
In this case...forgot to :)
Good looking boneless ribs. In the last segment, do you think the meat was still absorbing smoke?
A lot of people will say no. I'm not so sure you don't get a final little flourish of flavor. It sure didn't hurt :)
Look Great RY:)
Thank you!
How was the tenderness on these?
They were pretty good. Not the most tender I’ve done but I didn’t have any complaints :)
How would this work with bone in short ribs?
Very similar. I did a video on bone-in short ribs here: ruclips.net/video/LOLumnxUu7E/видео.html :)
Those look like Chuck boneless beef short-ribs.
👍👍👍
Those smoked short beef ribs looked excellent Ry and they seemed to have the same texture of beef brisket. Nice smoke ring and the bark looked spot on. After watching the beginning of the vid, the short ribs had some really nice marbling. I was wondering if you could almost cook them like small steaks with a reverse sear cooking them to a med rare as tender as they looked. Just a thought and thanks for sharing. Cheers! ps: Happy Birthday!
I really think you could do that, but I'd wonder about tenderness. That would be worth a try :)
I love sauce. Therefore I will sauce. Dont listen to the snobs
Right on!
Kinda like country style ribs, but for beef.
I would have probed the smallest one since it will be the quickest and if you go by the biggest one the smaller one would be cooked more
I've found that to be true when doing the entire cook naked without foiling, but once they're in foil it stays pretty close. I would have liked them to be closer in size, but had to take my pickings at the butcher :)
When you say Boneless Beef Short ribs you mean that they have cut the cap off of the short rib and sold that to you and then they sold the ribs with very little meat on them separately. . .I thought only cheap and nasty grocery stores did that stuff. . .
Not sure what they did but it was good.
I know this is a super old comment to respond to but i went to a small grocery store and picked up some beef ribs that were unlabeled (aside from saying beef ribs). They were terrible and there was practically no meat on them. I gave them to my dogs.
I couldnt believe they even sell bones like that where 95% in of the meat has been cut off.
Of course I know better now but I'm perplexed they rip people in off like that. I cant figure out why anyone would intentionally buy them or what they would be used for.
@@MapsAndCaps it is not the grocery stores but the 4 major meat packing plants that are ripping off the consumer. The ribs you got had meat on the bone but the store cut off the meat and sold it separately. In my area they slice the bone cross ways and make Vietnamese ribs for stews and stuff. But I feel you. If you go to Sam's Club you might get a deal on ribs sometimes.
How was the tenderness on these?
Pretty good. The more time you give them the better they are :)
@@CookingWithRy thank you sir!... Love your videos, always looking forward to the new one's lol